Soft and Chewy Oatmeal Chocolate Chips Cookies

1. Preheat oven to 350*F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. 2. In small bowl, mix together flour (1 c.), cinnamon (1/2 tsp), baking soda (1/2 tsp), and salt (1/4 tsp). Set aside. 3. In a medium sized bowl, cream together the butter (1/2 c.), brown sugar (1/2 c.), and granulated sugar (1/4 c.) for about 1-2 minutes until smooth, using electric mixer. I didn’t have electric mixer, but my arm worked just as well. Mix in the egg and vanilla extract (1 tsp), stopping to scrape down the sides. 4. Slowly add dry ingredients to the wet, and mix on a medium speed until just combined. Mix in the oats (1-1/2 c.), and then chocolate chips until just combined. Refrigerate for at least 30 minutes. 5. Using a 1-1/2 tbs scoop, scoop the dough on the prepared baking sheets, making sure to put enough space. Bake in separate batches if need be, refrigerate what is being on hold for a later batch. Bake at 350*F for about 10-13 minutes, or until the tops of cookies are set. 6. Remove from oven and cool on baking sheet for 5-10 minutes, remove and let air dry on wire rack to cool completely.